Tributyrin

Uses

Tributyrin is produced through a three-step chemical reaction process involving the esterification of one molecule of glycerol with three molecules of butyric acid. It occurs naturally in animal fats, vegetable oils, dairy products, and similar sources. Its primary industrial applications include the processing of margarine and use as a feed additive. In biotechnology, it serves as a substrate for screening and characterizing esterases.

Feed Additive

Tributyrin is a short-chain fatty acid ester composed of four carbon atoms. It appears as a colorless, oily liquid with a faint fatty aroma. It passes smoothly through the gastrointestinal tract and is slowly broken down into butyric acid, reaching the hindgut to exert its physiological effects. Research indicates that glycerol triacetate promotes intestinal villus growth, enhances nutrient digestion, maintains gut microbiota balance, strengthens tight junctions, stimulates mucin secretion, and boosts immunity, thereby improving animal production performance. Consequently, adding glycerol triacetate to feed has become a nutritional strategy to enhance animal intestinal barrier function and promote growth, finding widespread application in livestock farming.

Content Analysis

Determine by the ester assay method (Chemicalbook OT-18 Method 1). Sample size: 1.5 g. Use an equivalent factor (e) of 50.40 in calculations. Alternatively, determine by gas chromatography (GT-10-4) using a non-polar column method.

Toxicity

GRAS (FEMA). LD50: 320 mg/kg (rats, oral).

Usage Limits

FEMA (mg/kg): Soft drinks 0.10; Frozen desserts 0.04; Confectionery 0.33–1000; Baked goods 290; Puddings 0.36; Margarine 2.0–5.0.

Chemical Properties

White, oily liquid. Virtually odorless with faint fatty aroma. Boiling point 308°C, melting point -75°C. Highly soluble in ethanol, chloroform, and ether; extremely sparingly soluble in water (0.010%). Naturally occurs in beef tallow.

Uses

Flavoring agent. Primarily used in the formulation of flavoring for butter, margarine, etc., and also serves as a flavoring solvent.

Uses

Artificial food flavoring.

Uses

Used as a substrate for determining esterase and lipase activity.

Production Method

Produced by esterification of glycerol with excess butyric acid under heat.